Yorkshire Puddings
Traditionally eaten in the UK with a roast beef dinner, but try in loads of different ways. Try with onions and gravy or cook one large one with sausages to make 'toad in the hole.' They're even good eaten with fruit as a sweet treat. Trick is to cook them in a really, really hot oven and keep the door shut!
- 12
Ingredients
- 3 eggs
- 115 g plain flour
- 285 ml milk
- vegetable or olive oil
- pinch sea salt
Preparation
Step 1
Whisk eggs, flour, salt and milk together really well in a bowl to make batter. Pour batter into a jug and put aside to rest 30 mins before using. This will make it smoother, giving you wonderfully light and crispy puddings.
Turn the oven up to the highest temp and let it preheat fully. As its warming up put a muffin tray on top shelf of the oven. When the oven is up to temperature, carefully remove the tray, close the oven door and add a T of oil to each muffin hole. Pop the tray back into the oven for 5 mins until the oil is smoking hot. Open oven door and slide the shelf with the tray halfway out. Quickly fill each muffin hole with batter, then slide carefully back into oven. Leave the door shut for at least 15 mins and don't open it even once to check, otherwise puddings will end up sunken. After 15 mins, the Yorkshires will be crisp and golden with a soft fluffy center. If you prefer them crispy all the way through, turn oven down to 300 degrees and cook another 10 mins. Remove tray from oven once puddings are crisp, golden and puffed up. Serve as soon as possible with roast beef and gravy, or anything else.
TIP: Don't wash your muffin tin out, just wipe it clean. If you keep it just for making Yorkshire puddings the non-stick surface will improve every time you make them, as will the ability of the puddings to rise.